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Crock Pot Crack Chicken

Crock Pot Crack Chicken: Creamy Comfort Made Easy at Home

Discover the magic of Crock Pot Crack Chicken, a creamy, cheesy one-pot meal that's perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless, Skinless Chicken Breasts Alternatively, use chicken thighs.
For the Sauce
  • 8 ounces Cream Cheese Let soften at room temperature.
  • 10.5 ounces Unsalted Cream of Chicken Soup Or a homemade version.
  • 1 cup Low-Sodium Chicken Broth Vegetable broth works for vegetarian.
  • 1 packet Dry Ranch Dressing Seasoning Feel free to use homemade.
For the Texture
  • 1 cup Cooked Bacon Pieces Or substitute with turkey bacon.
  • 1 cup Shredded Cheddar Cheese Can use mozzarella or pepper jack too.

Equipment

  • 6-quart slow cooker
  • medium saucepan

Method
 

Step-by-Step Instructions for Crock Pot Crack Chicken
  1. Place the boneless, skinless chicken breasts into a 6-quart slow cooker.
  2. Sprinkle the cooked bacon pieces over the chicken.
  3. In a medium saucepan, combine the softened cream cheese, cream of chicken soup, low-sodium chicken broth, dry ranch dressing seasoning, and shredded cheddar cheese. Heat until smooth.
  4. Pour the sauce over the chicken and bacon in the slow cooker.
  5. Cover and cook on LOW for 4 to 6 hours, until the chicken is tender and shreddable.
  6. Serve warm over rice, mashed potatoes, or in wraps, spooning plenty of the creamy sauce on top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 6gProtein: 37gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 14gCholesterol: 120mgSodium: 800mgPotassium: 700mgSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Let cream cheese soften before mixing for a smoother sauce. Avoid overcooking to keep chicken tender. Store leftovers in airtight container for up to 4 days, or freeze for up to 3 months.

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